It's that time of year again- Chili season! For some reason, once the weather turns a little bit cooler, it just feels like time to make chili. I'm pretty sure that I'm not the only one who feels that way.
I usually make a vegetable-heavy chili, sometimes with ground turkey and sometimes meatless with a few different kinds of beans. I saw this recipe in Everyday Food Magazine and it looked really delicious. I wasn't planning on adding anything extra, but I had some sweet potatoes in the fridge that needed to be used and well, an extra can of beans never really hurt anybody, right?
This was delicious!
Emeril's Turkey and Pinto Bean Chili
from Everyday Food
makes 6-8 servings
4 slices thick-cut bacon, diced
2 medium onions, diced
1 large red bell pepper, stemmed, seeded, and diced
1.25-1.5 pounds ground turkey
3 tablespoons chili powder
2 teaspoons cumin
1 tablespoon chopped garlic
2 teaspoons dried oregano
coarse salt and ground pepper
1 can (14.5 ounces) diced tomatoes, undrained
2 cans (15.5 ounces each) pinto beans, drained and rinsed
2 tablespoons finely chopped fresh cilantro
shredded cheddar cheese and sour cream (optional)
* I added 1 1/2 cups chopped sweet potato with the ground turkey and 1 can drained & rinsed black beans with the pinto beans + a little extra water :D
In a large Dutch oven or other heavy pot, cook bacon over medium-high heat, stirring occasionally, until bacon is crisp, about 8 minutes. Add onions and bell pepper and cook until vegetable soften, stirring occasionally, about 3 minutes. Add ground turkey, chili powder, cumin, garlic, oregano, and cook about 6-8 minutes, until lightly browned and cooked through. Continually break meat up with wooden spoon. Season with salt and pepper.
Add tomatoes with juice, beans, and 2 cups water. Bring to a boil then reduce to a rapid simmer. Partially cover, and cook, stirring occasionally, until sauce thickens. (This could take anywhere from 20-45 minutes, or more.)
Serve topped with cilantro and shredded cheese and/or sour cream, if desired.